Lemony Pesto Macaroni Salad

Keep old-fashioned creamy macaroni salad a thing of the past. Try this new and improved macaroni salad for a crowd!

INGREDIENTS

SERVES 12

1 lb Whole Grain Pasta

3/4 cup Basil Pesto

1 whole yiel LEMON Juice, Fresh Squeezed

2 tbsp lemon zest

1/2 tsp sea salt

1 cup Sun-dried Tomatoes

2/3 cup Red Onion

4 oz Baby Arugula

3 tbsp pine nuts

DIRECTIONS

1In advance, hydrate tomatoes and pan toast the pine nuts.

2Cook pasta per package directions. Drain; toss pasta with ice cubes in the pan until pasta is cool (or rinse under cold water); drain again. (Hint: If your sun-dried tomatoes need hydrated, you can add them into the boiling pasta water during the last minute of pasta cooking.)

3In large bowl, whisk together the pesto, lemon juice and zest, and salt. Stir in chilled pasta, sun-dried tomatoes, onion, and arugula.

4Sprinkle with pine nuts and serve.

5(NOTE: If making in advance, stir in additional fresh lemon juice just before serving.)

6Recipe and photo credit: Jackie Newgent, RDN

NUTRITION INFORMATION

76 CALORIES PER SERVING

Serving Size:
1 cup

5g Fat

7g Carbs

2g Protein

% DV*

Total Fat 5g

6%

Saturated Fat 1g

Cholesterol 0mg

0%

Sodium 162mg

6%

Carbohydrates 7g

3%

Dietary Fiber 2g

Sugars 2g

Protein 2g

1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.